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Here's the spicy, tangy, classic Italian seafood dish done my way. You can make it as hot as you like by increasing the red pepper flakes or adding hot sauce. You can use any pasta you like for this. I use thin spaghetti. If your family are big eaters like us, this will only serve 4 people. If they are normal eaters, it will serve up to 8 people.
- 1 tablespoon olive oil
- 1⁄2 cup diced onion
- 1⁄2 cup diced green pepper
- 2 tablespoons minced garlic (add more if you want)
- 2 (14 1/2 ounce) cans diced tomatoes (I like the roasted garlic and onion ones)
- 1 (15 ounce) can tomato sauce
- 1⁄2 cup dry red wine
- 2 teaspoons dried basil leaves
- 1⁄2 teaspoon dried red pepper flakes
- 1 lb thin spaghetti
- 1 lb large shrimp, cleaned
- 1 lb lump crabmeat, picked over
- In a large skillet over medium heat, heat oil, add onion, green pepper and garlic. Cook 5 minutes, stirring occasionally unitl starting to soften. Add tomatoes with their juice, tomato sauce, wine, basil, and red pepper flakes. Meanwhile, cook the pasta according to package directions. Never add oil to the water or the sauce won't stick to the pasta later.
- When the pasta is just about done, add the shrimp to the sauce mixture and cook about 3-4 minutes until just oink.
- Drain pasta and spoon sauce over pasta. Sprinkle the crabmeat over top being careful not to break up the lumps.
- NOTE- you can use the crabmeat or switch it out and substitute scallops, clams, oysters, calamari or any combination of seafood you like best. Our favorites are crabmeat and/or scallops with the shrimp.